Korean Sweet Potato Latte {Vegan}


The gorgeous Indian summer we were experiencing in early October seems to be gone for good, and with that comes the best part of fall: (for me at least) hot drinks!

I’m no stranger to a morning cup of tea or coffee, but a few hours after lunch, I’d rather have a sweet treat than another dose of caffeine. For those that share my mid afternoon craving, I give you a tasty, healthy recipe for a vegan sweet potato latte.

I tasted this somewhat odd drink on my last day in Korea in 2010. My friend, and fellow travel show host, Stephanie, a Hello Kitty super fan, spotted the adorable café while we were walking around in Seoul.

Aside from being ridiculously cute, the drink was creamy and filling, but not too sweet. I decided to recreate a vegan version at home (note: regular milk works just as well), using maple syrup as the sweetener to add an extra touch of the earthy/smoky flavor already found in the sweet potato.

Although I don’t own a foam machine (or a Hello Kitty cinnamon sifter), the drink’s ingredients blend together easily and quickly into a frothy and bubbly consistency.

The recipe below makes one serving, (one medium sweet potato should make about 4 servings), but if you have leftover potatoes, omit the vanilla extract and cut the maple syrup in half for a quick and low calorie soup!
vegan latte

Korean Sweet Potato Latte

  • 2 1/2 tbsp. sweet potato
  • 1 tablespoon Canadian maple syrup
  • 1 cup almond milk
  • 1 tbsp. vanilla extract
  • Dash cinnamon
  • Slivered almonds (optional)
Preheat oven to 400 degrees. Scrub the sweet potato (or potatoes and save for later use) and wrap in foil. Bake for 35 – 40 minutes (until tender).
Remove the sweet potato from the oven, remove the skin. and cut into cubes. In a small saucepan, bring the almond milk to a boil. Add the sweet potato and maple syrup to the milk and place in a blender. Blend until smooth, pour into a mug, and serve with slivered almonds and a dash of cinnamon on top.

vegan latte


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